Mini pumpkin crumble cheesecake spice with dulce de leche recipe

One of my favorite cakes to bake are cheesecakes because you can make so many different variety with almost the same recipe. These bit size cheesecakes are the bomb! As soon as you bit into them you can taste all the different flavours that fall brings us. The cake it self is nice and light with a crunchy crumble top with a drizzle of dulce de leche. The perfect mariage of flavours in one little cake.
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1 cup of graham cracker crumbs
1 tsp of granulated sugar
1/4 cup of melted butter

2 pkg Cream cheese softened (room temperature)
1/2 cup granulated sugar

2 eggs (room temperature)
1/2 cup pumpkin puree canned (not pumpkin pie filling)
1 tsp vanilla extract
2 tbsp flour

1 tsp pumpkin pie spice (see ingredients and recipe below if you can't find any)


1/4 cup brown sugar packed
1/4 cup all purpose flour
1/4  cup quick cooking oats
1/4 tsp cinnamon
2 tbsp butter softened
1tsp vanilla extract

Pumpkin pie spice:
3 tbsp ground cinnamon

2 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground allspice
1/2 tsp ground cloves

Dulce de leche

Step 1
Heat oven at 350' F
Step 2
Line a cupcake pan with paper liners.
Step 3 

In a small bowl, combine graham crumbs, butter and sugar. Texture should resemble like wet sand. 
 Step 4

Divide the crust into the bottom of the cupcake cavities and press firmly with a spoon at the bottom of each cupcake liners.
 Step 5

Bake in the oven 10-12 minutes or until the crust becomes golden brown. Let it cool.
 Step 6
Reduce heat to 325'F

Step 7

Using an electric mixer, beat cream cheese and sugar together on medium speed. Reduce to low speed and add eggs one at the time and mix until it's completely smooth. Add vanilla extract, flour, canned pumpkin and pumpkin pie spice. (if you can't find pumpkin pie spice you can make it yourself, see recipe below)
Step 8
Pumpkin pie spice mix
In a small bowl mix together, ground cinnamon, ginger, nutmeg, allspice and cloves and you have yourself pumpkin pie spice.  
Step 10
Pour cheesecake mixture into cooled cupcake pan.
Step 11
In a medium bowl, stir together, brown sugar, flour, oats. cinnamon, butter and vanilla extract. mixt them using a fork until they because crumble.
Step 12
Sprinkle crumble topping evenly on top of the cheesecake batter. Bake 20-25 minutes or until the cheesecakes are set. Do not over bake them. Allow them to cool in the cupcake pan. Refrigerate 4 hours or overnight.
Step 13
Remove the cupcake liner for each cupcake and place them on a nice plate.
Step 14
Drizzle them with dulce de leche